I love bringing this roasted Brussels sprouts salad to Thanksgiving because it feels festive, colorful, and fresh beside the richer dishes on the table. Crisp-edged sprouts, tart cranberries, toasted pecans, and a bright maple dressing make every bite a little sweet, savory, and crunchy.
Why You’ll Love This Roasted Brussels Sprouts Salad
This salad balances warm, caramelized Brussels sprouts with crisp greens and lively toppings, so it works beautifully as a holiday side or a light lunch. You can roast the sprouts and make the dressing ahead, then toss everything together just before serving. The maple Dijon dressing is simple to whisk together and gives the salad a bright finish without overpowering the vegetables.
Roasted Brussels Sprouts Salad Ingredients & Substitutions
- 1 1/2 pounds Brussels sprouts, trimmed and thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 5 ounces baby arugula or mixed greens
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/3 cup crumbled feta cheese
- 1 small crisp apple, thinly sliced
For the maple Dijon dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
Baby kale or spinach can stand in for arugula. Use walnuts instead of pecans, or swap the feta for shaved Parmesan. For a less sweet salad, reduce the maple syrup to 2 teaspoons.
Step-by-Step Instructions to Make Roasted Brussels Sprouts Salad
1. Prepare the Brussels sprouts
Heat the oven to 425°F. Trim the sprouts, remove any loose outer leaves, and slice them thinly. Pat them dry so they roast rather than steam.
2. Roast until golden
Toss the sliced sprouts with olive oil, salt, and pepper. Spread them across a large rimmed baking sheet and roast for 18 to 22 minutes, stirring once, until tender with crisp golden edges. Let them cool slightly.
3. Mix the dressing
Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl. Taste and adjust the seasoning if needed.
4. Assemble and serve
Add the greens to a large serving bowl. Top with the warm Brussels sprouts, cranberries, pecans, feta, and apple slices. Drizzle with dressing and toss gently just before serving.
Tips for Success
- Give the sprouts plenty of room on the baking sheet. If they are crowded, roast them on two pans for better browning.
- Dry the sprouts well after washing, as excess moisture can prevent crisp edges.
- Toast the pecans in a dry skillet for 3 to 5 minutes, stirring often, for extra flavor.
- Add the dressing gradually. You can always serve extra at the table.
- For the freshest texture, wait to add the greens and dressing until close to serving time.
Variations of Roasted Brussels Sprouts Salad
For a heartier version, add cooked farro or quinoa. Pomegranate arils make a colorful alternative to dried cranberries, while roasted squash brings extra autumn flavor. If you enjoy a savory, smoky note, sprinkle in a little smoked paprika with the sprouts. You can also leave out the feta or use another crumbly cheese you enjoy.
Serving Suggestions: What to Pair with Roasted Brussels Sprouts Salad
This salad is right at home on a Thanksgiving table alongside roast turkey, mashed potatoes, and a warm grain dish. It also pairs well with roasted chicken, baked salmon, or a simple bowl of lentil soup. For a holiday spread, serve it with dinner rolls and a second vegetable side for a colorful plate.
Storage & Reheating Instructions
Store leftover roasted sprouts separately from the greens, toppings, and dressing in airtight containers in the refrigerator for up to 3 days. Rewarm the sprouts in a 375°F oven for about 8 minutes, or enjoy them cold. Assemble fresh portions with greens and dressing just before eating. If the salad has already been dressed, it is best enjoyed the same day.
Memories Made Around the Table
I like setting this salad out while everyone is finding their seat, when the table is full of warm dishes and lively conversation. Its bright colors always catch my eye, and I love how a fresh, crunchy bite offers a welcome pause between the richer holiday favorites. It is the kind of simple side that makes the meal feel a little more special without adding much fuss.
FAQs
Can I make roasted Brussels sprouts salad ahead of time?
Yes. Roast the sprouts, prepare the dressing, and toast the pecans up to 2 days ahead. Refrigerate each component separately, then assemble the salad shortly before serving.
How do I keep the Brussels sprouts crisp?
Dry them well, spread them out on the pan, and roast at a high temperature. Avoid covering them while they cool, since trapped steam softens their edges.
Can I serve this salad warm?
Absolutely. Let the sprouts cool for a few minutes after roasting, then layer them over the greens and add the toppings. The warmth gently softens the greens, while the apple and pecans keep the salad lively.
What can I use instead of pecans?
Chopped walnuts, sliced almonds, or pumpkin seeds all add a satisfying crunch. Toast them briefly for a deeper flavor.
Final Thoughts
With caramelized sprouts, crisp greens, tart fruit, and a quick maple dressing, this salad is a cheerful addition to Thanksgiving and other cool-weather gatherings. Make the components ahead, toss them together at the last minute, and enjoy a fresh, flavorful side everyone can reach for.
Roasted Brussels Sprouts Salad
Equipment
- 1 Rimmed baking sheet
- 1 Large serving bowl
- 1 Small bowl
- 1 Whisk
Ingredients
Salad
- 1.5 pounds Brussels sprouts trimmed and thinly sliced
- 2 tablespoons olive oil
- 0.5 teaspoon fine salt
- 0.25 teaspoon black pepper
- 5 ounces baby arugula or mixed greens
- 0.5 cup dried cranberries
- 0.5 cup pecans roughly chopped
- 0.333 cup feta cheese crumbled
- 1 crisp apple small, thinly sliced
Maple Dijon Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 0.25 teaspoon fine salt
- 0.125 teaspoon black pepper
Instructions
- Heat the oven to 425°F. Trim the Brussels sprouts, remove any loose outer leaves, and slice them thinly. Pat them dry.
- Toss the sliced sprouts with the olive oil, salt, and pepper. Spread them across a large rimmed baking sheet and roast for 18 to 22 minutes, stirring once, until tender with crisp golden edges. Let cool slightly.
- Whisk together the dressing olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl. Taste and adjust the seasoning if needed.
- Add the greens to a large serving bowl. Top with the warm Brussels sprouts, cranberries, pecans, feta, and apple slices. Drizzle with dressing and toss gently just before serving.